Is carrot Yingzi higher in nutrition than carrots after eating

Yes.

Carrot tassels contain 11 times more calcium than carrots, which may prevent osteoporosis.

In addition to stir-frying, cold dressing, and chopping filling, carrot tassel is fried with dried tofu, which can be said to be a good calcium supplement.

Cherry radish is rich in carotene, containing 1440 micrograms per 100 grams, which is much higher than that of vegetables such as white radish, Chinese cabbage, and cabbage; Folic acid per 100 grams.

The content is micrograms, which is higher than most vegetables such as broccoli, baby cabbage, rape, and leeks.

The leaves of carrots are also called carrot cherry seeds, which are delicious and nutritious, especially for dumplings, and can also be scalded to make cold dishes, you can try to ensure that you eat with relish, radish tassels have high nutritional value, high fiber, and can prevent constipation; It also contains vitamins and minerals, vitamin A and B1 are very high, and the vitamin C contained in it is also very rich, and it contains rich water, which has the effect of moisturizing and nourishing the skin; Its taste is a little spicy, with a slight bitter taste, which can help digestion, regulate qi and relieve pain; Lishui is mainly used to treat abdominal pain; Edema; Difficulty urinating; drenching pain; The molybdenum content in radish tassel is high. Therefore, regular consumption of radish tassel soup has a certain effect on preventing myopia, presbyopia and cataract.

Here is a way to make carrot leaves into a good accompaniment to meals: blanch the washed carrot leaves with boiling water, drain the water, then cut the appropriate amount of rape into slices, and then fry them together with oil, and finally add wine and soy sauce, and after cooking, it can be packed into a dish, the taste is very good, you can try it if you have the opportunity.

01. Prepare some ingredients for returning to the pot carrots, prepare 1500 grams of carrots, then prepare some tempeh and green garlic, as well as an appropriate amount of vegetable oil and bean paste. Wash the carrots, then remove the skin of the carrots, you can scrape them directly with a knife, and then cut them into hob pieces, and the carrots can be put into the pot to steam after cutting. Chop all the bean paste prepared in advance, press the tempeh for him, and clean the garlic and cut it into garlic pieces.

After the pot is hot, add the oil, add the bean paste, fry the tempeh, pour the carrots into it, stir-fry a few times, add some clear broth, and then put the garlic and salt in and stir-fry evenly. <>

02. In fact, many people should prefer to eat this dish, prepare an appropriate amount of carrot and mutton, and then prepare 50 ml of broth, and then prepare some condiments, such as cooking wine, red oil, edible salt, green onions, segments, ginger slices, sugar, chopped green onions, and dried chilies, soy sauce, bay leaves, star anise, chicken essence and cinnamon. <>

Handle the mutton first, cut the mutton directly into cubes, put it in the pot and blanch it, then take it out and wash it. The carrots should also be peeled, washed and cut into hobs, blanched in a pot, then removed and drained. Add hot oil to the pot, first put the green onion and ginger in it and stir-fry until fragrant, then add chili, cinnamon, and star anise in turn, then we add mutton pieces to the pot, pour in an appropriate amount of cooking wine, add light soy sauce, salt, and sugar in order, stir-fry a few times, and then add the stock and simmer it over high heat.

Finally, add the carrots and simmer over medium heat for about 15 minutes, until the soup is almost finished, add the red oil, chicken essence and chopped green onions, and then you can remove from the pot. <>

These two dishes are actually more common in daily life, and carrots are used when cooking, for us ordinary people, it is still good to eat more carrots, because carrots have more nutrients in them.

Carrots have the highest nutritional value whether they are fried, cold or steamed.

First, boil the soup to retain its nutrients to the greatest extent, you can make carrot corn rib soup, and put these foods together in the pot to boil. Second, to make porridge, add lean minced pork, diced carrots, shrimp, dried scallops, etc. when the rice is almost cooked, and finally add salt and coriander to taste. Third, stir-fry the shredded carrots, fry the shredded radishes until medium-rare, then add lean meat and salt, and stir-fry until fully cooked.

In fact, the nutritional value of eating raw directly is the highest, and if it is heated, it will destroy the nutrients in the carrot, so it will lead to the loss of nutritional value.

Carrot tassels contain vitamin C

The content is more than 2 times higher than that of the root; The mineral elements calcium, magnesium, iron, zinc and riboflavin.

The content of folic acid is 3-10 times higher than that of the roots. In particular, the content of vitamin K is much higher than that of other foods, so carrot tassels are the best food for the human body to take in natural vitamin K, this vitamin can resist urate crystallization and effectively prevent bone enlargement; Carrot tassels have the highest vitamin K content. It contains vitamin A

The content is 3 times that of broccoli.

Carrot tassels also contain high levels of molybdenum, an important component of the iris of the eye, which adjusts the size of the pupil and ensures clear vision. Therefore, regular consumption of carrot tassels has a certain effect on preventing myopia, presbyopia and cataracts. Dietary fiber from carrot tassels.

The content is very high, which can prevent constipation and colon cancer; Its taste is a little spicy, with a slight bitter taste, which can help digestion, regulate qi, strengthen the stomach, and have the effect of moisturizing and nourishing the skin.

In fact, everyone has thrown away the radish tassels, but it is rich in green pigments and should have good nutrition.

There are also a lot of nutrients in carrots, how to eat the most nutritious?

We all know that carrots have a lot of nutritional value and contain many trace elements, but you need to pay attention to the correct way when eating carrots, otherwise it is likely to destroy many nutrients. So how to eat carrots to absorb more of the beneficial ingredients, today we will **.

There are two main ways to use carrots, one is cooked and the other is eaten raw. <>

The first kind of cooked carrot is different from some other vegetables, carrots are delicious when cooked, and more nutritious, this is because carotene exists in the cell wall of carrots, and the cell wall is composed of various fibers, the human body can not directly digest the carotene existing in the cell wall, only by chopping and cooking, etc., so that the cell wall in the carrot is broken, carotene can be truly released and absorbed by the human body. But eat carrots. It is also necessary to pay attention to moderation, because carrots have a large amount of vitamin A, and vitamin A is fat-soluble, when it is in excess of the human body, it will not be excreted in the urine, but will be stored in the liver and fat, and too much carotene will lead to vitamin A poisoning.

The second type eats carrots raw, so too. It's a good way to use it, but as mentioned above, the body doesn't absorb the various trace elements that exist in the cell wall. It is recommended to beat carrots into juice and drink carrot juice, which is also a healthy choice.

However, it is best to be freshly squeezed, and some drinks that claim to be carrot juice are actually added with other ingredients, which basically do not have much effect on vitamin A supplementation.

When using carrots again, try to buy some carrots that are darker and more vibrant. Because the darker the color, the more carotene it is rich. Try to avoid carrots that are cracked or split apart.

Also pay attention to the preservation of carrots, before putting the carrots in the refrigerator, cut off the green part on the top and put them in a plastic bag for preservation. This avoids excessive water loss.

Carrots are the most nutritious when eaten raw, if they are fried or boiled in soup, there will be a loss of nutrients, only raw can absorb all the nutrients, and they can be eaten as fruits at ordinary times, after all, carrots have a high nutrient content.

Steamed. Don't put in any seasoning, just steam and eat, which can retain nutrients to the greatest extent, and can also **.

You can make carrot omelets, so that the combination of the protein in the eggs and the dietary fiber in the carrots will be better for the human body and also very nutritious.

It can be eaten as a carrot omelet, which is nutritious and delicious. Rub the carrots into shreds and chop the green onions for later use. Mix all ingredients in a large bowl, crack in the eggs and mix well.

Then add an appropriate amount of water to make a paste. Add salt to taste and stir well. Brush a pan with a thin layer of oil and heat it, then scoop the batter into the pan with a spoon, spread a thin layer, try to round the cake, and keep it on medium-low heat and fry slowly.

Once the crust is loose, turn over and fry the other side until golden brown on both sides.

Rodish fried and eaten nutritious.

Carrot fried is more nutritious.

Carrot is very nutritious, and the content of carotene among vegetables is among the best. Carotene plays an important role in maintaining the normal function of epithelial cells, preventing and treating respiratory infections, and promoting the growth and development of human cells.

However, carotene is a fat-soluble substance, and only when it is dissolved in oil can it be converted into vitamin A in the human liver and absorbed by the human body. If carrot is eaten raw, 90% of carotene will be excreted and cannot play a nutritional role, so carrot should not be eaten raw.

The VA in carrots is fat-soluble, and it can be easily absorbed by the human body when it is fried and eaten.

The method is: shred carrots, slice garlic, put a little oil in the pot, boil the pot with garlic after the oil is hot, put in the shredded carrots, drop in a little vinegar, and an appropriate amount of salt, so that the shredded carrots are crispy, delicious and nutritious.

Stewed carrot and corn rib soup.

It's also great to eat it raw or stewed with pork ribs and chicken!

Carrots are rich in nutrients, and in our country, people call them "little ginseng". Many people prefer to eat it raw, crunchy and sweet, which acts as a fruit. Actually, eating carrots raw is not very unscientific.

Carrots not only contain more vitamin B and vitamin C, but also rich in carotene. Carotene can be converted into vitamin A in the human body, improving the nutritional value of carrots. Carotene is a fat-soluble substance, which can only be converted into vitamin A by the action of the mucous membrane of the small intestine of the human body and absorbed by the body only when it is dissolved in oil.

In recent years, studies have found that people with vitamin A deficiency have a 2 times higher incidence of cancer than the general population. If you eat a moderate amount of carrots every day, you can greatly reduce the incidence of lung cancer, and even have an inhibitory effect on cancer cells that have been transformed. Practice has proved that carrots have anti-cancer and anti-cancer effects.

In addition, it also has the effect of protecting the eyes.

When cooking with carrots, you had better stir-fry the carrots in a pan with some oil, or stew them with meat, so that the carotene in the carrots is conducive to the body's digestion and absorption. If carrots are eaten raw or boiled, they will not be able to absorb the large amount of carotene they contain.

Carrots are cooked with oil and have a high nutritional value.

Carrots are rich in carotene (also known as provitamin A). Carotene is in the small intestine of the human body and can be converted into vitamin A. Vitamin A has an important physiological function.

However, vitamin A and carotene are fat-soluble substances, which are only soluble in oils and fats, but not in water, so their digestion and absorption rate in the human body has a lot to do with oils.

According to reports, the same three carrots and one raw food are reported; the other is cooked with a trace amount of fat; The third serving is cooked with a sufficient amount of oil, and their digestion and absorption rate of carotene is above %.

It can be seen that the rate of digestion and absorption of -carotene in the body is directly proportional to the amount of oil rationed. Therefore, carrots are more nutritious when cooked in cooking oil than when eaten raw.

But vinegar can destroy -carotene, so do not put vinegar when cooking. Carrots should also not be fried in oil, because the active ingredient in carrots has anti-cancer effect of interferon, which is not heat-resistant, and decomposes at a temperature of more than 100 and loses its anti-cancer effect.